Chicken Enchiladas

from the kitchen of Marilyn Graves

2-3 cups cut up chicken
2 cans cream of chicken soup
chicken broth
salsa
8 oz sour cream
1 can green chilies
corn tortillas
cheese

Mix up chicken, cream of chicken soup, chicken broth, salsa, sour cream and green chilies. Pour thin layer of sauce in an 8 x 10 baking pan. Add layers of cheese, tortillas, sauce, and then repeat all the way to the top. Top with cheese. Bake at 350˚ for 1 hour or until it bubbles at sides.

Prep Time: 2 hours
Serves: 8-12

Chocolate Chip Cheese Ball

from the kitchen of Marilyn Graves

1 8oz package of cream cheese, softened
1/2 cup butter, softened
3/4 cup confectioner's sugar
2 Tbsp brown sugar
14/ tsp vanilla extract
1 cup miniature semisweet chocolate chips

In a medium bowl, beat together cream cheese and butter until smooth. Mix in confectioners' sugar, brown sugar, and vanilla. Stir in chocolate chips. Cover and chill in the refrigerator for 2 hours. Shape chilled cream cheese mixture into a ball. Wrap with plastic and chill in the refrigerator for 1 more hour.

Serve with Nilla Wafers